6 Superhealthy Fall Foods

The vibrant colors of autumn aren't only found in the beautiful fall foliage. You'll see a similar palette of bright reds and oranges and hues of darker yellows and greens reflected in the season's fresh produce, too. Packed with a wealth of antioxidant vitamins and other nutrients, the veggies and fruits of the fall harvest are a great addition to a healthy diet.

Broccoli is considered a superfood because it is an excellent source of vitamins C and E, vitamin K, and the B vitamin folate.

Try It: Enjoy a warm broccoli and sirloin salad for dinner. Broil or grill sirloin steak and toss with steamed broccoli florets and a flavorful mustard vinaigrette made by combining extra-virgin olive oil, red-wine vinegar, Dijon mustard, dried tarragon, and a little salt. Try our Beef and Broccoli Salad with Mustard Vinaigrette (Phase 1) recipe.

Cabbage is loaded with vitamin C, fiber, and folate. Studies show that cruciferous vegetables like cabbage may help reduce your risk of cancer more than any other type of vegetable or fruit.

Try It: For a satisfying and healthy dinner, bake a pork loin and serve it with shredded cabbage salad. Season the pork loin with paprika, ground cumin, garlic powder, and cayenne, and cook until a meat thermometer registers 145°F. For the cabbage salad, toss together thinly sliced napa cabbage, diced avocado, sliced scallions, and chopped orange (Phase 2). Dress with light mayo or fat-free Greek yogurt flavored with cayenne if desired; season with salt and pepper to taste. Try our Cod with Cabbage and Bacon (Phase 1).

Spaghetti squash with its stringy flesh, makes a healthy alternative to white pasta. This winter squash is rich in beta-carotene and it's a good source of fiber, vitamin C, and potassium.

Try It: Bake the spaghetti squash, and then remove the strands and sauté briefly in a large skillet with a little extra-virgin olive oil. Add some diced tomatoes and a fresh herb of your choice and toss to combine. Season with salt and pepper to taste and sprinkle with grated Parmesan. Try our Italian-Style Spaghetti Squash (Phase 1).

Apples are a good source of vitamin C, fiber, and quercetin (when eaten with the skin), a flavonoid that has been shown to help protect against heart disease. Apples come in thousands of varieties and can be prepared in many different ways. Choose what looks best in your market, or better yet, spend an afternoon picking fresh apples at a local orchard.

Try It: Apples are great in salads, added to oatmeal, or baked for a healthy dessert. They can also be sliced and eaten with a little natural no-sugar-added peanut butter as an energizing midmorning or mid-afternoon afternoon snack. Try our Individual Pizzas with Gruyere, Caramelized Onions, and Apples (Phase 2).

Pears are an excellent source of fiber, including pectin. The most common types of pears are Bosc, Bartlett, Anjou, and Comice. All of these varieties are widely available throughout the fall.

Try It: Enjoy sliced pears with some reduced-fat cheddar as a snack, served as part of a fresh spinach salad for a light lunch, or baked and served with a dollop of fat-free Greek yogurt for a healthy dessert. Try our Baked Pears with Chocolate Sauce and Pomegranate Seeds (Phase 2).

Sweet potatoes are packed with beta-carotene, vitamin C, and other powerful antioxidants, and they're a far healthier alternative to white potatoes.

Try It: Prepare sweet potato "fries" as a side dish by slicing sweet potatoes lengthwise and baking at 400°F after tossing with salt, paprika, and extra-virgin olive oil. Bake for 15 minutes, then turn and bake for another 10 minutes, or until browned and tender. Try our Baked Sweet Potato Fries (Phase 2).